I suggest serving this jam with goat cheese and crackers. Or center a small round of brie on a sheet of phyllo dough, pour half a jar of this jam on it and close. Bake it and serve warm in delightfully messy wedges.

Raspberry-Horseradish Jam

Yield: 8 cups

4 cups crushed red raspberries

6 1/2 cups sugar

1 pouch liquid pectin

2 tablespoons ground horseradish at room temperature

Stir together berries, horseradish and sugar in a large saucepot.

Bring to rapid boil that cannot be stirred down, stirring to prevent scorching.